178825 make instant cream oatmeal Recipes

oatmeal (rolled oats), baking powder, baking powder (yes you need both, not a typo), ground cinnamon, ground flax seeds, almond milk or 4 cups rice milk or 4 cups soymilk, extra virgin olive oil, vanilla extract, fresh strawberries (can use any berry you like) or 1 cup frozen strawberries (can use any berry you like), honey

instant oatmeal (any flavor ), banana, mashed, baking powder, vanilla, cinnamon, egg beaters egg substitute

instant coffee , maxwell house brand recommended, boiling water, reduced-fat vanilla wafers, reduced-fat cream cheese, powdered sugar, cool whip free, thawed, fresh raspberry, unsweetened cocoa powder

instant oatmeal, almond milk, unsweetened applesauce, egg whites, vanilla, brown sugar, unbleached all-purpose flour, baking powder, baking soda, salt, cinnamon

oatmeal (not instant ), all-purpose flour, baking soda, salt, light brown sugar, unbleached cane sugar, eggs, butter, melted, vanilla extract, pecans, toasted and chopped roughly, heath candy bars, chopped

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

oatmeal, milk, brown sugar, oil, flour, baking powder, salt, cream cheese, egg, beaten, oatmeal, brown sugar

caramel ice cream oatmeal-raisin cookie sandwich, recipe courtesy emeril lagasse , 2007., scoops caramel ice cream, divided, oatmeal-raisin cookies, melted white chocolate, for garnish, raspberry sauce, for garnish, fresh raspberries, for garnish, place 1 scoop ice cream between the 2 cookies ., paint a serving plate with the melted white chocolate and drizzle with the raspberry sauce., place the other scoop of ice cream on the painted plate ., place the ice cream sandwich on top of the ice cream and garnish with the raspberries., ice cream sandwich (make as many as you like

instant oats, flour, baking soda, baking powder, splenda sugar substitute, sugar-free maple syrup (pancake syrup), vanilla, egg, beaten, peanut butter, margarine

instant nonfat dry milk powder, cornstarch, very low-sodium instant vegetable bouillon granules or 1/4 cup wyler s very low-sodium instant chicken bouillon granules or 1/4 cup wyler s very low-sodium beef bouillon cube, dried onion flakes, black pepper, dried basil, dried thyme

oatmeal, bran flakes, flour, fat free yogurt, fat free sour cream, cinnamon, baking powder, baking soda, salt

oatmeal, chopped pecans, craisins (dried cranberries), orange zest, whole milk, heavy cream, egg, honey, baking powder, cinnamon, all-purpose flour, salt, butter (10 tbsp), whole milk, granulated sugar, cinnamon

oats (not instant ), frozen mixed berries (unsweetened ), fat free vanilla soymilk, jell-o sugar free fat free instant pudding mix , vanilla, coffee-mate powdered creamer , sugar free french vanilla, no-calorie sweetener packet (like splenda ), salt

sugar-free french vanilla powdered coffee creamer, warm water, unsweetened vanilla almond breeze , fridge temperature, sugar-free instant vanilla pudding mix, oats (not instant ), frozen mixed berries (unsweetened ), artificial sweetener (1 packet of splenda), salt

oatmeal (rolled not instant ), raisins (or any dried fruit), nuts, chopped, brown sugar (or honey or agave or maple syrup), cinnamon

instant oatmeal, oat flour (i grind up 3 minute oatmeal and it is just as good), salt, sugar, ground flax seeds, chia seeds (optional), baking powder, ground rosemary, chopped fresh dill, carrots, grated, egg, water, canola oil

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.